My sister, Pam, is known for her wonderful sandwiches made on the Panini grill. She uses a variety of breads - so easy to make. Her sandwiches are always a delicious treat served with chips and a pickle for a quick meal that is ooey-gooey good. Her tip is to spread Miracle Whip in place of the butter on the outside of the bread for a perfectly grilled sandwich.
A Different Meatloaf Sandwich
Serving size: 4
4 slices ciabatta bread
3 tablespoons mustard
2 tablespoons mayonnaise
4 slices leftover meatloaf
8 slices Swiss or Mozzarella cheese
3 tablespoons butter, softened
Place bread on work surface. Cut in half horizontally, spread open. Butter cut sides of bread sparingly with butter or Miracle Whip. Place one slice of cheese on half of the bread slices, then top with meatloaf; top with cheese. Top with remaining bread slices, buttered side down. Spread the outsides of the sandwiches with more softened butter or Miracle Whip. Press down on sandwiches with palm of hand. Grill on Panini grill for 4-5 minutes until bread is crisp and golden, or grill on regular griddle, turning once and pressing down with spatula, for 7-9 minutes until bread is crisp and cheese is melted. Serve immediately.
Creamy Baked Potato Soup
Serving size: 8
4 large baking potatoes
2/3 cup butter
2/3 cup flour
6 cups milk
3/4 teaspoon salt
1/2 teaspoon pepper
4 green onions, chopped and divided
12 slices bacon, cooked, crumbled and divided
1 1/4 cups cheddar cheese, shredded and divided
8 ounces sour cream
Dash of garlic powder to taste
Scrub potatoes and bake at 400 degrees for one hour. Let cool. Cut potatoes in half lengthwise, scoop out pulp and set aside. (I like to use the potato skins as an appetizer and make crispy potato skins with bacon and cheese.) Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook one minute, stirring constantly. Gradually add milk, cook over medium heat, stirring constantly until mixture is thickened and bubbly. Add potato pulp, salt, pepper, 2 tablespoons green onion, 1/2 cup bacon and 1 cup cheese. Cook until thoroughly heated and stir in sour cream. Add extra milk if necessary for desired consistency. Serve with remaining green onion, bacon and cheese.
Mom's Favorite Swiss Steak
Serving size: 4
1 1/2 pounds round steak
Salt and pepper to taste
1 teaspoon garlic powder
Flour for dusting
1/3 cup vegetable oil
2 cloves garlic, minced
14 1/2 ounces diced tomatoes, with juice
14 ounces water
1 medium onion, cut into strips
1 medium bell pepper, cut into strips
Cut steak into serving-size pieces. Season to taste with garlic powder, salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to a Dutch oven. Combine garlic, tomatoes, onion, bell pepper and water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours, adding water, if necessary, to keep meat partially covered. Season to taste with additional salt and pepper.
Note: This may be cooked in a slow cooker, on low for a fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.
GARY'S TIP: Lighter fluid will remove bumper stickers. Gently scrape away with a razor blade or knife.
FOOD FOR THOUGHT: Never argue with a doctor - he has inside information.
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